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Macadamia-Crusted Salmon

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A recent study by Penn State researchers found that macadamia nuts are a terrific source of heart-healthy monounsaturated fatty acids (i.e., “good” fats), which help reduce cholesterol and triglyceride levels. By pairing these healthful nuts with omega-3 fatty acid-rich salmon, the chefs at Cal-a-Vie health spa in Vista, CA, have created a deliciously satisying recipe that is also good for your heart. Check out their cookbook, Cal-a-Vie Living (Favorite Recipes Press, 2007), for more  healthful recipes.

Macadamia-Crusted Salmon
Serves 4

  • 4 boneless salmon fillets (3-ounces each)
  • Salt and white pepper, to taste
  • 1 teaspoon vegetable oil
  • 1 tablespoon Dijon mustard
  • ½ tablespoon chopped macadamia nuts
  • ¾ cup Panko (Japanese) bread crumbs
  • ½ teaspoon curry powder
  • 1 teaspoon Splenda
  • ¼ cup cilantroDirections: Preheat oven to 450ºF. Season salmon with salt and white pepper.

    Preheat a skillet over high heat. Add oil, then salmon filllets, and pan-sear, flipping once to brown on each side. Fillets should be rare. Place fillets in an oven-safe baking dish that has been lightly coated with cooking spray. Spread tops of fillets with mustard, and set aside.

    Meanwhile, place nuts into a food processor and chop until mealy. Add bread crumbs, curry powder and Splenda, and pulse until combined. Add cilantro, and pulse a couple times more, until green specks are seen throughout. Spoon mixture onto  mustard side of each salmon fillet. Bake for 8-10 minutes, or until medium-well.

    • Nutrition Score (per serving)

    282 calories (61% from fat)

    Fat

    19 g (3.1 g saturated)

    Carbs

    10 g (13%)

    Protein

    18 g (26%)

    Calcium

    24 mg

    Iron

    0.8 mg

    Sodium

    202 mg

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